Well Easter is almost here although with the weather outside one may not know it. There has been a chilly few days, but the sun is shining! And with the sun shining I will not complain because I’ll take sun over snow any day! However, looking outside through the window it looks warm and I step outside to let the dogs out and it’s freezing with the wind.
I’ve found when making this recipe, my recipe varies based on the almond butter I use. I’ve used a few different brands and each one is requiring a different amount of coconut flour. It also dawned on me it might depend on how oily your almond butter is too. Each brand is unique and has a different taste. I’ve worked a lot with Kirkland’s almond butter and find it needs one tablespoon coconut flour. However, my local food co-op almond butter needs two tablespoons. Each one has a different consistency. The goal is for the filling to be similar to play-dough and molded into oval egg shapes.
This recipe is best with a mixture of Kerrygold butter and coconut oil. However; if needed, you may substitute the butter with more coconut oil. Please note by changing this ingredient you will not get a creamy chocolate, rather one with a hint of coconut.
I’m not a pot roast kind of girl. To be honest, I make one and nibble from it. My husband enjoys pot roasts and it will supply him with a few lunches throughout the week. Well needless to say, my plan did not work on this recipe. I ate not one, but two helpings of this onion chuck roast recipe. We cleaned up all 2lbs of meat in one sitting. I’m not sure if that is something to be proud of or embarrassed on.
St. Patrick’s Day is just around the corner and so is spring!! We have enjoyed the warmer weather in Michigan which just arrived. We have started some of our spring cleaning and enjoying the fresh air. I also cracked open the window to allow for some fresh air in the house! My mother use to always make a boiled dinner for St. Patrick’s Day. With St. Patrick’s Day on a weekday, I decided to celebrate it today! However, our left overs are being made into hash for a breakfast for diner meal on St. Patrick’s Day (which I’m very excited for).
When picking out your corned beef, be aware of what goes into your meat. We either get is from our farmer or from US Wellness Meat. If your beef does not come with a seasoning packet, you can use 3 tbsp pickling spices.
The sun is shinning in the windows today and I’m excited to say, at the moment there is no snow in our 10 day forecast! Do I dare get excited the snow is gone for this season? I’ll take all the sun I can get! Rising with the sun this morning inspired me to share our favorite breakfast treat with you, Sweet Potato Skillet. It’s a yummy breakfast treat in our house.
This past week I got to chat with Kelly from A Girl Worth Saving and Liz from Paleo on a Budget on their podcast Listen Up Paleo. I recommend you download Episode 12 (you may not stop at Episode 12). We chatted about how to stay Paleo while traveling for the Spring Break season. On the podcast, I share a few of my tricks for when we head to warmer climate on a vacation. I’m slowly turning into a podcast girl. When I drive I need sound. I usually have music on; however, if I’m going to be in the car for a while I’ll put on a podcast. I need to listen to a podcast from start to finish with no interruptions. I think this has to do with being an active listener and getting it all in one dose.
I’m on day 7 of the whole30. I’m loving this plan because it allows for sweet potatoes. We love sweet potatoes for breakfast in our house. This skillet tastes amazing with the sweet potato, caramelized onions, bacon and fresh mint blending together in your mouth. The sweet potato and caramelizedonions give this dish a sweet taste. The bacon gives it a salty taste. Then you finish chewing and get a fresh leftover taste in your mouth from the mint. Depending how thick you cube your sweet potatoes, may affect their baking time. I try to cube my sweet potato small and thin to minimize cooking time.